Carrot Top Pesto

Carrot top pesto! Yup, this super simple “pesto” recipe is made from carrot tops and is dairy-free for those who are avoiding dairy. A special thank you to Laura Reoch, for the picture!⁠ I love when friends join me in the kitchen.

I love carrots and the freshest carrots come with the tops still attached. I hate throwing the tops away so I started making a pesto sauce with them. I served the pesto on zucchini noodles, but you could serve it on other noodles, grilled or roasted vegetables, meats or in soup.  Give it a try and let me know how it goes.



3 cups carrot tops

1 cup pistachio nuts (walnuts or sunflower seeds make great substitutes)

2 cloves garlic

3/4 cup extra virgin olive oil

juice from one lemon

salt and pepper to taste

water as needed



Blanche the carrot tops in boiling water for 1 minute and then cool in an ice bath.

Add all of the ingredients to a food processor or high-speed blender and blend. If the mixture is too thick, add a little water a tablespoon or a two at a time to reach your desired consistency.

Season with salt and pepper as desired.

Enjoy on vegetables, fish, or meats.